This is a new twist on a classic Greek salad, with extra protein added in the form of feta cheese.
- 4 inch piece of cucumber
- ½ to 1 cup feta cheese (or grilled tempeh)
- 1 or 2 medium tomatoes
- 1 dozen black olives
- 3 cups fresh alfalfa sprouts
- 1 clove garlic, chopped
- 3 Tbsp chopped fresh basil
- 1 Tbsp lemon juice
- 1 Tbsp virgin olive or flax seed oil
- Fine ground black pepper
Chop the cucumber, feta cheese, and tomatoes into small pieces. Mix them together in a bowl with the black olives.
Mix dressing ingredients together in a screw-top jar by shaking them. Pour dressing over the salad and toss. Then arrange on a bed of alfalfa sprouts and serve on a platter
The above recipe comes from the late Leslie Kenton’s The Raw Energy Bible. She was a great advocate for eating raw foods. She believed doing this would bring natural weight loss without dieting, rejuvenate the body in measurable ways, heighten energy, and bring greater mental clarity. Most importantly, raw food has a cooling effect on the body, which works to douse the fires of inflammation. According to Kenton, “A living salad is the epitome of nutritional quality for ensuring fat loss.”